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Cheddar Jalapeno Cornbread
Serves 8 |
A spicy twist to the classic recipe.
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Ingredients:
| 1 cup grated cheddar cheese |
| 2 jalapeno peppers, seeded and finely diced |
| 3 green onions, thinly sliced |
| 1 tablespoon butter, melted |
| 1/2 cup buttermilk |
| 2 eggs, plus 1 egg white |
| 1 cup flour |
| 1/2 cup canned creamed corn |
| 1 cup ground cornmeal |
| 1 tablespoon sugar |
| 2 teaspoons baking powder |
| 1/4 teaspoon salt |
| 1/2 teaspoon baking soda |
Directions:
- Preheat oven to 400° F. Grease a bread pan with melted butter.
- In large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, beat together buttermilk, eggs, and egg white. Add to dry mixture; stir until combined. Fold in cheese, creamed corn, green onions, and jalapenos. Spread into prepared pan.
- Bake for 25-30 minutes. (The top is golden brown) Serve warm.
| Cooking Method: | Bake |
| Course: | Side |
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